Level: Scoolinary Team

Kevin, the salmon is cooked to perfection with beautifully crisp skin. The turmeric cauliflower purée gives it an amazing color, and those wasabi pearls… what an original touch!
I’m really curious how you managed to balance the heat of the wasabi with the citrus beurre blanc. Did you try different ratios, or did it come out right on the first attempt? Thanks for sharing it with the community.

Level: Scoolinary Team

That salmon is plated beautifully — the skin looks perfectly crisp, and the turmeric cauliflower purée adds a gorgeous pop of color.

Can we say that wasabi has now arrived in your cuisine as a very important character? 👀 It certainly looks like it’s ready to take a starring role!